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Serves 10

120g porridge oats

120g almonds

120g cashews

50g pumpkin seeds

50g sunflower seeds

50g unsweetened coconut flakes

/ desiccated coconut

40g coconut oil

40g maple syrup

1 tsp vanilla extract

To serve: coconut yoghurt, berries of choice or stewed apple

1. Preheat the oven to 140C.

2. Add the porridge oats, almonds, cashews, pumpkin and

sunflower seeds and coconut flakes / desiccated coconut to a

large oven-proof dish.

3. Melt the coconut oil on a low heat and add in the maple syrup

and vanilla extract.

4. Combine the wet ingredients with the dry ingredients, ensuring

the nuts, seeds and oats are well coated in the oil / syrup mixture.

5. Bake in the oven for 20-25 mins until golden brown.

6. Allow to cool.

7. Store in an airtight container for up to 1 month. To serve, add

to a bowl with 2 tbsp coconut yoghurt and a handful of berries

or 1 tbsp of stewed apple (from the porridge recipe).

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